Halal Supply Chain Management Training: Issues and Challenges

Hashim, Hanini Ilyana Che; Shariff, Sariwati Mohd

doi:10.1016/s2212-5671(16)30089-2

Cited by 27 publications

(21 citation statements)

References 2 publications

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“…prevention of cross contamination, temperature control). This reiterates Che Hashim and Shariff (2016) report that halal training is important for human resource development in the halal industry. In addition to improving halal compliance in the meat industry, the QFD model could be extended to other food products and brands (Wilson, 2014) to ensure the integrity of the supply chain.…”

Section: Discussionsupporting

confidence: 69%

“…Previous studies by Ali et al (2017), Che Hashim and Mohd Shariff (2016) and Murphy et al (2011) reported that the human element is the most critical and fragile component in the food production chain. Bohari et al (2013) identified that Malaysian food firms lack knowledge in legal, social and cultural environment of importing countries whilst lack of information sharing contributed to lack of knowledge and awareness among food service industries in East Kalimantan, Indonesia (Prabowo et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

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Application of multi-based quality function deployment (QFD) model to improve halal meat industry

Vanany

Maarif

Soon

2019

JIMA

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Section: Discussionsupporting

confidence: 69%

Section: Discussionmentioning

confidence: 99%

Application of multi-based quality function deployment (QFD) model to improve halal meat industry

Vanany

Maarif

Soon

2019

JIMA

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“…To get a fair and accurate picture, feedback from the certification authorities regarding the halal certification process should also be sought. In terms of knowledge and communication of the information needed for halal certification, there is a lack of synchronization (Hashim, and Shariff, 2016). There is no central point provided to make inquiries or obtain information.…”

Section: Full Papermentioning

confidence: 99%

The challenges faced by halal certification authorities in managing the halal certification process in Malaysia

Muhammad¹,

Elistina²,

Ahmad³

2020

Food Res.

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The massive demand for halal food is the main reason business enterprises engage in halal food production, namely for the purpose of increasing profits. Halal certification has been managed by Malaysian halal certification authorities, namely the Islamic Development Department Malaysia (JAKIM) and the State Islamic Religious Department (JAIN). This study triangulates the viewpoints of Halal Auditors, Halal Executives, and Halal Certification Panel in managing the halal certification process in Malaysia. The main aim of this study is to explore the challenges faced by halal certification authorities and the initiatives that can be taken to improve their roles. A qualitative research method via indepth interviews with Halal Auditors from JAKIM and JAIS, Halal Certification Panel, and Halal Executives from various companies has been used to gather the data for this study. Findings from the interviews highlighted six challenges in the halal certification process which are lack of manpower, Halal Auditor’s lack of skills and knowledge, problems with MYeHALAL system, issues in reviewing halal certification applications, lack of proper guidelines in Malaysia halal certification, and competition from the foreign certification body. The initiatives and suggestions to improve the standard and performance of the Malaysian halal certification authorities are also highlighted. In terms of practical implications, the findings of this study can be used as baseline data for any policy intervention and improvement or advocacy efforts related to halal certification process in Malaysia.

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“…In this context, the food should be free from dirt or contamination of haram (prohibited) resources such as pork and unslaughtered animals. Toyyib in food refers to hygienic and nutritious food including the quality of taste, smell, and colour (Hashim & Shariff, 2016). Consumable foods such as dairy products, seafood, raw meat, and semi-processed meat have a short shelf life that can be easily contaminated with bacteria-causing diseases; thus, there is the importance of exploiting the concept of toyyiban.…”

Section: Introductionmentioning

confidence: 99%

Halal antimicrobials in food: A review on prospects and challenges of antimicrobials from animal sources

Sani

Jamaludin

Al‐saari

et al. 2020

JHIS

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Food antimicrobial agents (FAA) provide the first food defence system against pathogens for processed food products. In addition, they function as an antioxidant in preventing colour and taste changes for food safety and quality. Muslim consumers are concerned about the source of FAA which may contain non-permissible ingredients according to Islam including pig and unslaughtered permissible animal sources. They also raise concerns about the increasing risk of toxicity when the FAA is consumed and the possibility of the FAA rendering organoleptic effect on the food. The application of the FAA protects the food from microbial contamination and indirectly combats emerging devastating diseases. Hence, halal FAA (HFAA) can be introduced so that Muslim consumers can accept FAA usage. Generally, HFAA is categorised according to ingredient sources such as animal, plant, bacteria, or synthetic origins. There are doubts on the halal status of animal-origin FAA as the source might be originating from pig, unslaughtered animal, human, or origins which are filthy. The animal-origin FAA shows strong antimicrobial properties against Gram-positive and negative pathogens, as well as toxicity and organoleptic issues. Thus, the FAA should be used within the allowable range. HFAA has become one of the most studied FAAs due to these issues. Many HFAAs are produced from animals without the full verification of halal status. This review presents an overview of the origins and challenges of HFAA production. Furthermore, this study also highlights how FAA could be verified as halal which is the theme of future research in HFAA development.

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Halal Supply Chain Management Training: Issues and Challenges

Cited by 27 publications

References 2 publications

Application of multi-based quality function deployment (QFD) model to improve halal meat industry

Application of multi-based quality function deployment (QFD) model to improve halal meat industry

The challenges faced by halal certification authorities in managing the halal certification process in Malaysia

Halal antimicrobials in food: A review on prospects and challenges of antimicrobials from animal sources

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